Eppicotispai Aluminum Square Ravioli Stamp with Beechwood Handle, 2-3/4 Inch by 2-3/4 Inch
US$4.52
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by plantoftheyear.com.au
We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here.
US$4.52
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by plantoftheyear.com.au
Free 30-day returns Details
Product details
| Management number | 234050344 | Release Date | 2026/06/27 | List Price | US$4.52 | Model Number | 234050344 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
Eppicotispai aluminum square ravioli stamp 2-3/4-inch by 2-3/4-inch, made of special aluminum for food ( regulation ENb601). Handle made of natural beechwood. Let you make authentic homemade ravioli, made with a special design that let you cut and seal ravioli in one easy step. Handwash only and recommended to dry after washing. 100-Percent made in Italy Buon appetito.
- Made of Aluminum for food
- Cut and seal ravioli in one single operation
- Natural beechwood handle
- Square size 2-3/4-inch by 2-3/4-inch
- 100-Percent Made in Italy
| UPC | 735343749766 793842108774 |
|---|---|
| ASIN | B0047T6V08 |
| Color | Silver |
| Brand Name | Eppicotispai |
| Unit Count | 1.0 Count |
| Is Electric | No |
| Item Weight | 3.04 ounces |
| Manufacturer | Eppicotispai |
| Model Number | RVSQ-AVE |
| Material Type | Aluminum |
| Operation Mode | Manual |
| Number Of Discs | 1 |
| Number of Blades | 1 |
| Number of settings | 1 |
| Blade Material Type | Aluminum |
| Maximum Sheet Thickness | 2.75 Centimeters |
| Manufacturer Part Number | RVSQ-AVE |
| Item Dimensions L x W x H | 2.75"L x 2.75"W x 2.75"H |
| Is the item dishwasher safe | No |
| Global Trade Identification Number | 08017790006251 |
Bestseller ranking
Family Relationships
Customers who viewed this product also viewed
Pasta Molds & Stamps
Correction of product information
If you notice any omissions or errors in the product information on this page, please use the correction request form below.
Correction Request Form